• 1 boned venison tenderloin roast
• Freshly ground black pepper
• 3/4-cup butter
• 1/4 cup Cognac
• 1 to 2 cups onion, thinly sliced
• 1 to 2 cups Meadow mushrooms, puffballs, thinly sliced or 1/2 cup (or whatever amount you can scrape together) dried wild mushrooms, such as chanterelles, porcini, etc.*

Preheat oven to 450 Degrees Fahrenheit. Place roast in a heavy roasting pan and brush it with 1/2 cup melted butter. Season with black pepper and put in the hot oven for 15 minutes. Reduce heat to 3500 F. and continue to roast and baste, turning the meat occasionally. Cook 15 minutes per pound for medium-rare. When the roast is almost done, melt the additional butter in a skillet and lightly sauté the onions and mushrooms together. When done, remove the roast to a heated platter and pour the Cognac into the bottom of the roaster. On top of the stove, heat the pan on high and scrape up any of the baked-on drippings and stir to blend. Add to the onion/mushroom mixture and serve warm over sliced venison.

*Dried wild mushrooms are becoming commonplace in the specialty sections of many supermarkets, but If you can’t find them, at least try a specialty food store; it’s worth the effort.

This recipe was provided courtesy of
Stoeger Publishing Company from
the Game Cookbook. 

Call 1 887 GUN BOOK
to order the complete cookbook.